Vegetarian Corn Chowder 4/5 Spoons

The other day I was cleaning my room (pre-Spring cleaning?) and found my swimsuit. I held it in my hands and stared at it. I miss summer. Only a few more months, I can make it. I am also excited for juicy berries and fresh sweet corn. This soup would be amazing in the summer with freshly shucked corn cut right off the cob. Ahhhh, I'm drooling.

Well, it is February not July so I made this soup with frozen corn. It was really good but this would be bumped up to 5 spoons with the substitution of fresh corn.

(Photo courtesy of Two Peas and Their Pod)

Here are my notes:

-- I skipped the butter, it seemed a tad unnecessary.
-- I didn't have a red pepper, so I doubled the carrots and celery.
-- I omitted the poblano pepper but threw in a few dashes of red pepper flakes.
-- And instead of all skim milk, I had like 1 c. of half & half in the fridge and used that. It made it deliciously creamy.
-- The thyme was not enough flavor for me so I added like 1/4 t. cumin, a lot of black pepper and a dash of paprika.

I served this with a spinach salad with homemade balsamic vinaigrette and some whole wheat dinner rolls. It was really delicious and all 3 of my guests thought so as well! I saw the end of the pot within like 45 minutes. So I would say that is a successful meal. It had a nice sweet flavor with a hint of smokiness from the added cumin. This is something really easy to make and a real "toss everything you have in the fridge" kind of soup. My favorite kind of meal!

Up next, this will be epic. Pumpkin Spice Latte Cheesecake!